Quinoa Salad with Asian Dressing

Queen Street Warehouse does an apple, avocado and quinoa bowl, which is really delicious. It has lovely Asian flavours – the dressing is made with soy sauce, honey and lime.

Much to the hubby’s horror, I’m the girl who takes tamari with me to sushi restaurants and we hardly ever have soy sauce now but some days I like to get away with wheaty murder. What can I say? Soy sauce brings out my wicked side.

The kind of food I enjoy cooking and eating most is vegan or vegetarian and gluten free. My soft spot for pizza at the weekend and chocolate cake at celebrations (the joys of multinational family and friends are all the various national holidays and birthdays) is no secret. Until I master the art of clean baking, moist and squishy cake will be my vice.

I feel happiest when sharing recipes that can be enjoyed by everyone, no matter what their food preferences are. So it only felt natural to whip up my own vegan and gluten free rendition of an Asian quinoa bowl to be enjoyed on more than the odd occasion. I like to eat it with baby greens and some slices of avocado.

This recipe calls for a mixture of regular and black quinoa. I used Alter Eco’s Royal Black Quinoa, as I had some in my pantry, if you can get hold of their goods please do. I really love their stuff (especially their chocolate) and all of it is sustainable. I’m not perfect, but every little helps.

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(Serves 4)

For the salad:

1/2 cup each of regular and black quinoa
4 spring onions, sliced
2tbsp almonds, slivered

For the dressing:

Juice of one lime
2tbsp tamari
1tbsp sesame oil
1” piece of ginger
1tbsp coconut sugar

Cook quinoa according to packet instructions.

Meanwhile, in a small chopper, blitz all the ingredients for the dressing together.

Once the quinoa is cooked, toss it together with the spring onions and dressing. Sprinkle the almonds on top before serving.

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The foodie grail

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After a glorious weekend on the lake at a cottage with friends, a lot of out door activities, yummy BBQs and what not, I am grateful I took along my lemons and green juices for the mornings, they left me thoroughly free to enjoy delicious spoils for the rest of the day.

For many after a [long] weekend of indulgence, a knee jerk reaction is to vow off the usual things: enter your list here. While I am all for health, I don’t think that is a very healthy attitude towards food. Of course I will be laying off the s’mores given that there is no campfire in my condo and probably won’t be looking for burgers anytime soon, but there is no need for any chastise. By all means, avoid sugar and salt and processed dairy, for that I will commend you, but please don’t swear to giving up anything on any food bible.

As most of you know for me eating well doesn’t have to lack indulgence or flavour, if anything there is so much more to savour on your plate. I find it harder to stop eating homemade granola over frosted flakes.

There are now more reasons to give up commercial breakfast cereal than eat it but there is something holy about pouring cold (or hot) milk onto a bowl of crunchy grains with your favourite fruits and nuts in the morning!

Here is a simple and yummy solution for a great breakfast that only takes ten minutes to prepare. Make it on a Sunday night and store for the week ahead and start your Monday well.

Serve with blueberries and chia seeds for their potent health benefits and almond and coconut milk for a breakfast that not only detoxes but has you reaching for another helping of goodness. Then later, get inspired by going to the cinema and watching the documentary that’s got us all buzzing, Fed Up.

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Detox Granola

Makes 5 servings

1 1/2 cups of your favourite raw nuts, seeds and dried berries (we used a mix of flaked almonds, hazelnuts, cranberries, raisins, pumpkin and sunflower)
2 1/2 cups jumbo rolled oats
2 tbsp olive oil
3 tbsp honey
1/2 cinnamon

Preheat the oven to 150C/300F.

Line a baking tray with parchment.

Pulse your nuts, seeds and dried berries once or twice on low in a small chopper blender. Add to the oats and mix well.

Heat the olive oil and honey on a low heat until bubbling gently, stir in cinnamon. Pour into the oat mixture and combine well.

Spread out onto baking tray and bake for about 45 minutes until golden and crispy.